• Step 1: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes, then shred or slice it into bite-sized pieces.
• Step 2: In a medium saucepan, cook the quinoa according to the package instructions. Fluff the cooked quinoa with a fork and set it aside.
• Step 3: In a large mixing bowl, combine the shredded chicken, cooked quinoa, diced bell peppers, shredded carrots, sliced cucumber, and diced red onion.
• Step 4: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, minced garlic, and ground ginger. Season the dressing with salt and pepper to taste.
• Step 5: Pour the dressing over the chicken and vegetable mixture, and gently toss to combine. Sprinkle the toasted sesame seeds on top.